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 BOTTLE GOURD CURRY WITH MASALA

Bottle Gourd Curry with Nutty Masala Twist

This flavorful chutney combines fresh, tender tamarind leaves, grated coconut, and a touch of black pepper for a perfect balance of tangy, spicy, and aromatic flavors. The sautéed garlic, green chillies, and tamarind leaves add depth, while the tempering of mustard, cumin, urad dal, red chilli, and curry leaves gives it a delightful crunch and fragrance. Ideal as a side dish for dosa, idli, or even with rice, it adds a burst of taste to your meal.


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Tips & Tricks for Perfect Bottle Gourd Curry With Masala

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Roast the masala ingredients lightly before grinding to enhance flavor. If using watermelon seeds instead of peanuts, dry-roast them first. Bottle gourd cooks fast, so avoid overcooking. Add tomatoes only after pressure release to retain their texture and acidity. Adjust sweetness with jaggery based on your taste. You can also swap garam masala with homemade sambar powder for a South Indian twist.

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     Step-by-Step Recipe : Bottle Gourd Curry With Masala

INGREDIENTS

For Masala Powder (Grind to fine powder):

• Peanuts or Watermelon seeds – 2 tbsp

• Sesame seeds – 1 tbsp

• Dry coconut powder – 1 tbsp

• Cloves – 2

• Cinnamon stick – 1 inch

• Cardamom – 1

• Red chili powder – 1 tsp

• Turmeric powder – 1 tsp

• Fennel seeds – 1 tsp

• Amchur powder – 1 tsp

For Curry:

• Oil – 1 tbsp

• Mustard seeds – ½ tsp

• Cumin seeds (jeera) – ½ tsp

• Onion – 1 (chopped)

• Green chilli – 1 (sliced)

• Curry leaves – a handful

• Bottle gourd – 250 g (medium chopped pieces)

• Ginger-garlic paste – 1 tsp

• Coriander powder – 1 tsp

• Garam masala or Sambar powder – 1 tsp (as per taste)

• Water – ½ cup

• Salt – 1 tsp (adjust to taste)

• Tomatoes – 2 medium (chopped)

• Sugar or jaggery – ½ tsp

• Fresh coriander leaves – for garnish

​Flavorful bottle gourd sabzi cooked in a rich, homemade masala using peanuts, spices, and coconut for a delicious Indian-style meal.

PREPARATION STEPS

1. Masala Mix:

In a mixer jar, grind peanuts or watermelon seeds, sesame seeds, dry coconut powder, cloves, cinnamon, cardamom, red chili powder, turmeric, fennel seeds, and amchur powder into a fine powder. Set aside.

2. Tempering & Base:

Heat oil in a pan. Add mustard seeds and cumin seeds. Let them crackle.

Add chopped onion, green chili, and curry leaves. Fry for 3 minutes.

3. Add Bottle Gourd:

Add the chopped bottle gourd and sauté for 3 minutes. Add ginger-garlic paste and stir well for a minute.

4. Spice It Up:

Add the ground masala powder and mix well. Then add coriander powder and garam masala or sambar powder. Mix thoroughly.

5. Cook:

Pour in ½ cup of water and salt. Stir and bring it to a boil. Close the lid and pressure cook for 3 whistles.

6. Final Touch:

Once pressure releases, open the lid and add chopped tomatoes. Cook on low-medium flame for 5 minutes.

7. Finish:

Add sugar or jaggery and coriander leaves. Mix well and serve hot with roti or rice.



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